I have been craving crispy bread. A little cheese. A little salt and pepper. Pine nuts if I have them. I started some pizza dough this last weekend and rolled it out thin. A little olive oil, goat cheese, salt, and pepper and I fulfilled the craving. I actually ate it at lunch this week as well. Easy, easy.

Reader Comments (3)

Hello Elizabeyta,Your Cheesy Crispy Bread looks so good. Can you help me with a little information about the starter? I found your recipe - 1 cup flour and 3/4 cup of water.Do I need to feed it during the week or can I just use it after a week? Do I need to cover it to keep insects from getting into it?I also see in your pizza recipe you say to use the starter, however I don't really know how much to use.I enjoy your blog very much and thank you especially for your recipes and all your information you freely give.Blessings Gail

I never have fed my starter during the week. I know that is how most people do it now but I have never done it that way. You can use it when it gets bubbly. If you wish, you can add a pinch of yeast to give it a jump start. When it is bubbly, take out a couple tablespoons for next time and store it in a jar in the frig. Next time you wish to make a yeasted bread, use the starter, 1 cup flour, and 3/4 cup water. After this sponge has sat overnight or about eight hours, take out a couple tablespoons again to save for next time. What is left in the bowl is your yeast for the bread.